Goulash from the colorful Bentheimer pig
1 hour 40 minutes
Total Time
40 min
Cooking Time
1 h
Preperation Time
Ingredients
| 1.5 kg | Pork shoulder |
| 8 pieces | Mini Pak Choi |
| 40 g | Curry powder, medium hot |
| 5 g | Ground coriander |
| Piece | Lemongrass |
| 6 pieces | lime leaves |
| 1.5 l | Coconut milk |
| 100 g | flour |
| 80 g | clarified butter |
| 200 ml | White wine (Riesling, dry) |
| 1 L | Meat stock |
| Yellow zucchini | |
| 1 | Green zucchini |
| 2 | Red bell pepper |
| 1 | Pineapple |
| Salt | |
| Freshly ground pepper | |
| Lime |
Instructions
Step 1 of 9:
Cut the pork shoulder into cubes of about 3 cm and marinate with curry powder, coriander, lemongrass, lime leaves, and coconut milk for 24 hours.
Step 2 of 9:
Remove the meat from the marinade, let it drain, and then dredge in flour.
Step 3 of 9:
Sear the meat in the pressure cooker in clarified butter and deglaze with wine.
Step 4 of 9:
Add the marinating liquid and top up with the meat stock.
Step 5 of 9:
Cut zucchini, bell peppers, and pineapple into cubes of about 2 cm, sear briefly in a stainless steel pan for about 2 minutes, and add to the pressure cooker.
Step 6 of 9:
Close the pressure cooker according to instructions, set the cooking indicator on the lid to level 1 (simmering), and bring the contents to a boil over high heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 30 minutes begins.
Step 7 of 9:
After the cooking time has ended, release the pressure from the pressure cooker according to instructions and open it.
Step 8 of 9:
Season with salt, pepper, and lime juice.
Step 9 of 9:
Add the halved pak choi shortly before serving. Jasmine rice is a suitable side dish.
